2 tbsp extra-virgin olive oil
1 bunch broccolini (about 12 stalks)
1 to 2 cloves garlic, smashed
¼ tsp crushed red pepper flakes
2 cups baby spinach
1 cup fat-free ricotta
8 slices whole-grain bread, toasted
Kosher salt and freshly ground pepper
1. Heat one tablespoon olive oil in a large skillet over medium heat. Add the broccolini and let cook for 30 seconds. Add the garlic, red pepper flakes, and 1/3 cup water; cover and cook, stirring halfway through, eight to 10 minutes or until tender. Add the baby spinach on top of the broccolini two minutes before its done cooking; cover and cook until wilted.
2. Meanwhile, stir together the remaining one tablespoon olive oil, the ricotta cheese, and 1/4 teaspoon each salt and pepper until smooth.
3. Sandwich the ricotta and broccolini mixture between the toasted bread slices.